NUTRIENTS
Nutrition deals with providing the right nutrients in the right amounts in the diet.
Definition of Nutrient:
There are 6 classes of nutrients: ________________ ________________
________________ ________________ ________________ ________________
All of the nutrients fit into one of these classes. Sometimes the things we ANALYZE,
however, are not so clear cut. For example, we don't analyze just for "carbohydrates"
because some of the carbohydrates are very digestible and some are very indigestible.
For purposes of ANALYSIS, we often use a very old scheme called:
_______________________
in which we analyze for: __________, ______________, ___________________,
____________________, ____________________ and __________________.
We will consider the analysis of the nutrients in more detail later, but we may refer to
these catagories as we go along.
WATER
The most crucial nutrient. What % water loss is fatal to animals?
Water has some unique properties:
What happens to most substances as they are cooled?
What happens when water freezes?
What is the consequence of this?
3 especially important properties of water to animals are:
property
HIGH
HIGH
HIGH
3 sources of water to animals
Functions of Water in animals
meaning
consequence
1.
2.
3.
4.
5. Special roles
a.
b.
c.
d.
FACTORS AFFECTING WATER REQUIREMENT
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
EFFECTS of WATER RESTRICTION
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A.
B.
C.
D.
E.
F.
G. (Before all that, in a practical sense):
Approximate WATER CONSUMPTION
species
Beef
Dairy
Horses
Swine
Sheep & Goats
Chickens
Turkeys
Liters/Day
26-66
38-110
30-45
11-19
4-15
.2-.4
.4-.6
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CARBOHYDRATES
Carbohydrates are made of the elements:
Those elements are in the ratio:
which is the same as in:
Carbohydrates are made of molecules called:
The function of carbohydrates is:
Forms:
soluble - sugars
monosaccharides
disaccharides
insoluble
polysaccharides
There are many monosaccharides. You are to know just a few of them:
PENTOSES
Arabinose
Xylose
Ribose
HEXOSES
Glucose
Fructose
Galactose
Mannose
DISACCHARIDES
Sucrose
Maltose
Lactose
Cellobiose
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POLYSACCHARIDES
STARCH
Starch is made of repeating units of (disaccharide)
so it is really all:
KINDS OF STARCH
AMYLOSE
AMYLOPECTIN
GLYCOGEN:
Made of:
CELLULOSE
Made of repeating units of (disaccharide)
so it is really all:
THE DIFFERENCE BETWEEN STARCH AND CELLULOSE IS:
LIGNIN
LIGNIN IS NOT REALLY CARBOHYDRATE, but it is discussed here
because it is in the fibrous part of the feed associated with cellulose,
which is carbohydrate, and is analyized along with carbohydrate.
BAD THINGS ABOUT LIGNIN:
Good things about lignin:
ANALYSIS FOR CARBOHYDRATES:
Crude Fiber
NFE
Neutral Detergent - Acid Detergent Fiber
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LIPIDS
DEFINITION:
Classification:
Simple lipids - esters of fatty acids with alcohols
Compound lipids - esters of fatty acids containing groups in addition to an
alcholo and fatty acid.
Derived lipids
Sterols
Terpenes
FATS AND OILS ARE THE LARGEST CATAGORY
FATS CONTAIN
times as much ENERGY AS CHO or PROTEIN
Fats are made of the elements
just like:
The difference in elemental composition between fats and CHO is:
Most 'FAT' is composed of the molecules:
and
OH - C -CH2
|
OH - C -CH2
|
OH - C -CH2
CH3CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2CH2COOH (16 C)
FATTY ACIDS
RCOOH
Saturated vs Unsaturated
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SATURATED
CH3(CH2)16COOH
vs
CH3(CH2)4CH=CHCH2CH=(CH2)7COOH
EFFECTS:
VFA's
2 carbon atoms =
3 carbon atoms =
4 carbon atoms =
MEDIUM CHAIN FATTY ACIDS
LONG CHAIN FATTY ACIDS
To Know for ANSC221
C
DB
FA
16
0
palmitic
18
0
stearic
18
1
oleic
18
2
linoleic
"essential"
18
3
linolenic
"essential"
20
4
arachidonic "essential"
ESSENTIAL FATTY ACIDS
Names
Deficiency
Practical aspects
Mono-, Di-, Triglycerides:
FUNCTIONS for FAT in the diet
ENERGY
Essential Fatty Acids
Dust Control
Absorption of Fat Soluble Vitamins
Improves palatibility of some diets
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PROTEINS AND AMINO ACIDS
Definitions:
PROTEIN
Composed of the elements:
Composed of the molecules:
Structure
Amino Acid
Peptide Bond
Polypeptide
Crude Protein
Essential vs. non-essential amino acid
Indispensible vs dispensible amino acid
The list of 10 essential amino acids. (Memorize this list, aids to
remembering them are "PVT TIM HALL" or "T.T. Hallim, V.P."
The "1st limiting" and "2nd limiting" amino acids are:
for swine:
for birds
Methionine can be partially replaced by cystine
Phenylalanine can be partially replaced by tyrosine
Protein Quality
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Utilization is affected by:
amino acid composition (BV)
form (D vs L)
amino acid availability
Protein needs of animals:
Non-ruminants:
Protein needs of ruminants:
NPN
Urea H2N - C - NH2
||
O
45% N - 281 % CP equiv.
42% N - 262 % CP equiv.
Biuret 40.77% N
Diammonium phosphate 21.21% N
Nitrate NO3
Nitrite NO2
Ammonia gas NH3
FUNCTIONS FOR DIETARY PROTEIN
Provide the raw materials for formation of body protein
For: collagen, elastin, myfibrilar proteins, contractile proteinsk, keratins,
blood proteins, enzymes, hormones, antibodies, phospho-protein and lipoprotein complexes
Deamination and used for energy
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